Platinum(II) Complexes Bearing Triphenylphosphine and Chelating Oximes: Antiproliferative Effect and Biological Profile in Resistant Cells

Platinum(II) complexes of the type [Pt(Cl)(PPh₃){(κ²-N,O)-(1{C(R)=N(OH)-2(O)C₆H₄})}] with R=Me, H, ( 1 and 2 ) were synthesized and characterized. Single-crystal X-ray diffraction confirmed the proposed (SP4-3) configuration for 1 . Study of the antiproliferative activity, performed on a panel of human tumor cell lines and on mesothelial cells, highlighted complex 2 as the more effective. In particular, it showed a remarkable cytotoxicity in ovarian carcinoma cells (A2780) and interestingly, a significant antiproliferative effect on cisplatin resistant cells (A2780cis). Investigation into the intracellular mechanism of action demonstrated that 2 had a lower ability to platinate DNA than did cisplatin, which was taken as reference, and a notably higher uptake in resistant cells. A significant accumulation in mitochondria, along with the ability to induce concentration-dependent mitochondrial membrane depolarization and intracellular reactive oxygen species production, allowed us to propose a mitochondrion-mediated pathway as responsible for the interesting cytotoxic profile of complex 2 .     

Effects of organic and conventional growth systems on the content of carotenoids in carrot roots, and on intake and plasma status of carotenoids in humans

BACKGROUND: The demand for organic food products has increased during the last decades due to their probable health effects, among others. A higher content of secondary metabolites such as carotenoids in organic food products has been claimed, though not documented, to contribute to increased health effects of organic foods. The aim was to study the impact of organic and conventional agricultural systems on the content of carotenoids in carrots and human diets. In addition, a human cross‐over study was performed, measuring the plasma status of carotenoids in humans consuming diets made from crops from these agricultural systems. RESULTS: The content of carotenoids in carrot roots and human diets was not significantly affected by the agricultural production system or year, despite differences in fertilisation strategy and levels. The plasma status of carotenoids increased significantly after consumption of the organic and conventional diets, but no systematic differences between the agricultural production systems were observed. CONCLUSION: The expected higher content of presumed health‐promoting carotenoids in organic food products was not documented in this study. Copyright © 2011 Society of Chemical Industry     

Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

Abstract: Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent, unpleasant taste, and flavor, and has to be fermented, dried, and roasted to obtain the characteristic cocoa flavor and taste. In an attempt to obtain a deeper understanding of the changes in the cocoa beans during fermentation and investigate the possibility of future development of objective methods for assessing the degree of fermentation, a novel combination of methods including cut test, colorimetry, fluorescence spectroscopy, NIR spectroscopy, and GC-MS evaluated by chemometric methods was used to examine cocoa beans sampled at different durations of fermentation and samples representing fully fermented and dried beans from all cocoa growing regions of Ghana. Using colorimetry it was found that samples moved towards higher a* and b* values as fermentation progressed. Furthermore, the degree of fermentation could, in general, be well described by the spectroscopic methods used. In addition, it was possible to link analysis of volatile compounds with predictions of fermentation time. Fermented and dried cocoa beans from the Volta and the Western regions clustered separately in the score plots based on colorimetric, fluorescence, NIR, and GC-MS indicating regional differences in the composition of Ghanaian cocoa beans. The study demonstrates the potential of colorimetry and spectroscopic methods as valuable tools for determining the fermentation degree of cocoa beans. Using GC-MS it was possible to demonstrate the formation of several important aroma compounds such 2-phenylethyl acetate, propionic acid, and acetoin and the breakdown of others like diacetyl during fermentation. Practical Application: The present study demonstrates the potential of using colorimetry and spectroscopic methods as objective methods for determining cocoa bean quality along the processing chain. Development of objective methods for determining cocoa bean quality will be of great importance for quality insurance within the fields of cocoa processing and raw material control in chocolate producing companies.     

Local acceptance of wind energy: Factors of success identified in French and German case studies

The objective of this paper is to identify and analyse factors that are important for winning acceptance of wind-energy parks on the local level. The developers of wind-energy parks need to know how to manage “social acceptance” at the different stages of planning, realisation and operation. Five case studies in France and Germany focused on factors of success in developing a wind-energy project on a given site and illuminated how policy frameworks influence local acceptance. Our hypothesis is that these factors fall into two categories: institutional conditions, such as economic incentives and regulations; and site-specific conditions (territorial factors), such as the local economy, the local geography, local actors, and the actual on-site planning process (project management).     

Determination of carotenoids in salmonoids

Summary A routine method for quantitative analysis of carotenoid pigments in salmonoids has been developed, based on an extraction with acetone and subsequent cleaning on silicagel prior to identification by thin-layer chromatography (TLC). Quantitative determinations of astaxanthin and canthaxanthin were performed by high-pressure liquid chromatography (HPLC) on a C-18 column eluted with 20% ethyl acetate and 80% methanol/water (9+1) followed by spectrophotometric detection in the visible region. Other combinations of carotenoids could be separated by this system using isocratic or gradient elution. Carotenoid contents of examined fish meat were 2.3–8.1 mg astaxanthin/kg and 0.3–1.0 mg canthaxanthin/kg. Purified colour extracts from fish could be stored at –18 °C for a least 1 month before a final carotenoid analysis was carried out.

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Bestimmung von Carotenoiden in Salmoniden

Zusammenfassung Es wurde eine Routinemethode für die quantitative Analyse von Carotenoidpigmenten in Salmoniden entwickelt, die auf einer Extraktion der Farbstoffe mit Aceton und einem Reinigungsschritt auf Kieselgel vor der Identifizierung durch TLC beruht. Eine quantitative Bestimmung von Astaxanthin und Canthaxanthin konnte durch HPLC auf einer C-18 Säule und Elution mit Essigester/Methanol Wasser (9 + 1) (20:80) gefolgt von photometrischer Detektion im sichtbaren Bereich erzielt werden. Auch andere Kombinationen von Carotenoiden können mit diesem System getrennt werden, wenn isokratische oder Gradientenelution verwendet wird. Die Gehalte an Carotenoiden betrugen in den untersuchten Fischen 2,3–8,1 mg Astaxanthin/Kg und 0,3–1,0 mg Canthaxanthin/kg. Die gereinigten Farbstoffextrakte sind bei –18 °C mindestens 1 Monat lang lagerstabil.

     

Activation of transforming growth factor-β2 in bovine milk during indirect heat treatments

Transforming growth factor-β2 (TGF-β2) in bovine milk was studied following heat treatments at 65 °C, 72 °C, 90 °C or 135 °C for 15 s in pilot scale indirect heating equipment. The concentrations of TGF-β2 were measured in milk, casein and whey fractions, and these values were compared with those obtained with non-heat-treated milk samples. Heat treatment had a strong effect on the growth factor and its distribution to casein and whey. Heating activated TGF-β2 from latent to immunoreactive form, as measured by immunoassay. Activation was dependent on the heating temperature and the change was total at 90 °C. TGF-β2 found in the casein fraction was in the active form, whereas the latent form of the growth factor was located in the whey fraction. TGF-β2 contents in cheese and whey were compared with that in the original milk, and these results supported the findings of the pilot scale study.     

Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk

We investigated the stability of differently produced (variables being fermentation time, pH during drying, and cryoprotectant) freeze-dried Bifidobacterium animalis subsp. lactis E-2010 (Bb-12) cells in fruit juice and low-fat milk. In addition, the effect of the food matrix on the acid and bile tolerance of the cells was studied. Cells produced in different ways had comparable stability in milk, whereas in juice, sucrose-protected cells survived better than reconstituted skim milk-protected cells. The acid and bile tolerance was better in cells added to milk compared with those in phosphate buffered saline or juice. Despite good culturable stability in milk the acid and bile tolerance of cells decreased during the storage. Apparently, culturable stability data alone do not give an accurate enough prediction of the probiotic functionality in adverse conditions (e.g. survival in acid and bile stress). When choosing a cryoprotectant for a probiotic also the stability in target food applications should be considered.